I discovered my love for bloody mary’s on a trip to Key West. They were homemade, Clamato based, with some Old Bay and Tobassco. This began my obsession for creating my own concoctions. My first go at it wasn’t so great – it was like an inferno in my esophagus (terrible). After a few more misses, I finally figured out how to make great ones at home – in the form of pre-made mix (thanks Zing Zang!), with some additional worcestershire thrown in. But when I don’t feel like making it myself, I head to Town Kitchen + Bar for their Saturday and Sunday, 2-4-1 Bloody Mary Bar. First, the waitress brings you the base mix. My first few times there, they would customize the base for you as well: do you like horseradish? spicy? more tomato-y? My last time there, they didn’t offer this initial customization, but the base had a nice bite to it, and didn’t yet include horseradish (not a huge fan), so I was good to go.
Next step is to go to the fixins’ bar and go crazy. Or rather, put in what you like, and maybe on your second (or third, or fourth) drink, add something you wouldn’t ordinarily try in this brunch staple. (EX: salami and mozzerella cheese). Toppings include: lemon, lime, horseradish, mozzarella, provolone, blue cheese, green olives, pickled jalapenos, salami, carrots, celery, tomatoes, A1, Dijon, and tobassco. I would love to see Town jump on the bacon-bloody mary craze that’s going on right now and offer some sort of option (bacon rim, stirrer, etc.) to their bar. Vodka choices range from Absolut to Grey Goose and Belvedere. The Absolut Peppar is a nice choice if you’re looking to try something a little different in your vodka choice. While you’re drinking at Town, be sure to try the Somi Omelette- an open faced omelette with sofrito, chorizo, shredded potato and manchego queso. This weekend, I’ll be trying out Eden’s bloody mary bar (and its homemade pop tarts) on South Beach. -Stefanie